Sugar panning

A single M&M chocolate button with a ruler marked in millimeters showing the layers of the hard-panned candy shell

Sugar panning, or simply panning, is a method for adding a sugar-based shell to confectionery or nuts.[1]: 251  Popular products that employ this process in their manufacture include dragées, chocolate buttons, gobstoppers, konpeitō and jelly beans. Jelly beans use soft panning while the others are examples of hard panning. The process was initially invented in 17th-century France to make jordan almonds.

  1. ^ E. B. Jackson (May 1999). Sugar Confectionery Manufacture (2nd ed.). Springer. ISBN 978-0-8342-1297-8.